Cheese Knot Rolls

Combine 2 cups flour and yeast in large mixer bowl.

In saucepan, heat milk, cheese, sugar, butter and salt just until warm (115 to 120 degrees), stirring constantly until butter almost melts.

Add to dry mixture in mixing bowl, add egg. Beat at low speed for 30 seconds, scraping sides of bowl frequently. Beat at high speed for 3 minutes.

By hand, stir in enough remaining flour to make a soft dough.

Turn out onto lightly floured board, knead until smooth and elastic, 5 to 8 minutes. Shape into a ball. Place into lightly greased bowl, turning to grease surface. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Punch dough down; turn out onto lightly floured board. Divide dough into 4 equal pieces; shape each into a ball. Cover and let rest 10 minutes.

Roll each ball into a 12 x 6-inch rectangle. Cut crosswise into 6 x 1-inch strips. Tie each strip into a loose knot.

Place 2 to 3 inches apart on a greased baking sheet; cover and let rise until double, 40 minutes. Bake at 375 degrees for 10 to 12 minutes. Makes 4 dozen rolls.

NOTES : If dough strips shrink, pull gently to stretch before tying knots.

Serving Ideas : Excellent with savory soups for lunch or with a ham dinner.